BSB SPRING CONFERENCE - LAST CHANCE TO BOOK
BSB.ORG.UK
Marks & Spencer and Geary’s Bakery join BSB line up
LAST CHANCE TO BOOK:
Conference Day & registration: 16 April: 8.40am-9.10am
Venue, The Cotswold Hotel and Spa, Chipping Norton, Oxfordshire, OX7 5QH
BSB has secured the final high-level speakers for the Spring conference, 16 April. We are delighted to announce that Marks & Spencer will be joining us to address delegates!
Two senior members of Marks bakery team: Harry Peak, Bakery Product Developer and Edward McAuley, Senior Buyer, will look at product development, its BIA award-winning in-store team, the bakery range, bakery operations, co-operation with suppliers and much more!
Steeped in knowledge and with a bakery and development background to be proud of, Marks’ speakers will reveal the success of their award winning operations and will inform and entertain delegates during their lively presentation.
Jason’s Sourdough, the brand from Geary’s Bakery, has shot up the sales charts in the past few years. Barry Dawber who has been at the forefront of its massive growth will tell delegates how it has moved into the UK’s top five brands and what mindsets changed? What went right, or what lessons were learned. ‘Be prepared to rip up the rule book’ seems to be be Barry’s motto. Discover why.
Craft bakers have to be super-efficient to thrive and when Chloe and Jade Milne and sibling were catapulted into running the family business of Fisher and Donaldson their plans just had to work. And work they did. With a Royal Warrant and a World Record, they oversaw all sorts of changes including a big re-brand, re-fit, and successful NPD which now pleases over 40 thousand customers monthly!
Dina Foods’ Wilda Haddad is project director at the company which supplies flatbreads and Baklava. It has a key focus on two things: healthy products and customers. The ever-developing range is low in salt and contains no additives or colouring. Customers range from supermarkets to foodservice. How is NPD key to Dina’s success?
What part is AI likely to play in bakery? Will it affect bakeries of all sizes? Does sustainability affect profits? Do greener practices affect energy consumption positively? Can you really lower waste even more? These absolutely essential questions will be answered by Bart Schmal of Royal Kaak, who has a degree in baking but also a Masters in Sustainability. Come and learn more from someone who knows.
Recruitment and retention in the baking industry are vital – at all levels from retail shop floor up to CEO. What incentivises people to join and stay? What about training, pay, bonuses, personal development, mentoring... Guy Moreton founder and Chairman of MorePeople will present some vital answers in this changing world and will be happy to take questions, like all our speakers.
Please find attached a booking form. Our chairman Stephen Ville and the whole voluntary BSB executive look forward to welcoming you and all our speakers plus our two enthusiastic chairs Aisling McGhee Commercial Director of McGhees Bakery and Roy Parton, Commercial Director at Lesaffre UK and Ireland.
Please book NOW! 120 high level delegates already booked. We look forward to welcoming you.
Venue, The Cotswold Hotel and Spa, Chipping Norton, Oxfordshire, OX7 5QH. Plenty of parking on site.
Wed 16 APRIL BSB Conference.
Please book on the BSB Website. Go to: Upcoming Events, Spring Conference.
The hotel is fully booked the night before for the networking dinner but there are hotels nearby or Come for the Day!
Email: Sharon Byrne of Bakels at: [email protected]
